This super-lean autumn salad is not only delicious, but it's low-cal, low-fat and gluten-free.
- 2 small red apples, cut into thin wedges
- 1 large red onion, cut into thin wedges
- 2 teaspoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon water
- 1â„4 teaspoons dried chilli flakes
- 450g pork fillet
- 100g (1/2 cup) quinoa, rinsed
- 185ml (3/4 cup) water
- 400g can brown lentils, rinsed, drained
- 1/2 cup continental parsley leaves, coarsely chopped
- 1/2 cup fresh mint leaves, coarsely chopped
- 2 celery sticks, cut into matchsticks
- Baby herbs, to serve
- Lemon wedges, to serve
- Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place apple and onion on tray. Drizzle with oil. Season. Toss to combine. Roast for 20 minutes or until golden and tender.
- Meanwhile, combine half the lemon juice, syrup, water and chilli in a bowl. Heat a non-stick oven-proof frying pan over medium-high heat. Spray pork with olive oil. Season. Cook, turning, for 5 minutes or until brown. Remove from heat. Pour over lemon juice mixture. Roast for 10-12 minutes or until just cooked through. Transfer to a plate to rest for 5 minutes. Slice pork. Allow pan juices to stand for 5 minutes to thicken.
- Place quinoa and water in a small saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, €¨for 8-10 minutes or until water is absorbed and quinoa tender.
- Combine quinoa, apple mixture, lentils, parsley, mint, celery and remaining lemon juice in bowl. Season. Divide among plates. Top with pork and pan juices. Sprinkle with herbs and serve with lemon wedges.